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🍽️ Fresh Carrot and Zucchini Salad

191 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 2 green zucchini
• 2 yellow zucchini
• 3 carrots
• 150 g watercress
• 1 untreated lemon
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• parsley (for garnishing)

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Remove the hard ends from the fennel.
3. 3. Peel the carrots and the zucchini.
4. 4. Cut the fennel into quarters.
5. 5. Use a vegetable peeler to slice the carrots, zucchini, and fennel into long, thin strips.
6. 6. Wash the cress.
7. 7. Remove any wilted or unappealing leaves from the cress.
8. 8. Spin the cress dry.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon with a cloth.
11. 11. Peel the lemon skin into fine strips (zest).
12. 12. Squeeze the juice from the lemon.
13. 13. Whisk two tablespoons of lemon juice with the oil.
14. 14. Season the dressing with salt and pepper.
15. 15. Mix all prepared salad ingredients in a bowl.
16. 16. Pour the dressing over the salad.
17. 17. Taste the salad and adjust the seasoning if necessary.
18. 18. Plate the salad.
19. 19. Garnish the salad with fresh parsley.
20. 20. Serve the salad.

Nutrition per serving

• kcal: 191
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 14 g